Meowy's Zakka/MyBakeDay

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Silicone Bakeware

Silicone bakeware offers us a nonstick, flexible alternative to traditional metal baking pans, making it easier for us to turn out perfect muffins and cakes.

Benefits of Silicone Bakeware

No greasing or oiling of pans required
Pans heat quickly and bake evenly with no burnt or dark edges or bottom.
Removal from pans is super easy - a slight twist or gently pulling on the sides and roll out your baking.
They're freezer, refrigerator, microwave, dishwasher and oven safe.
Bake, store, freeze and reheat right in the pans.
No rusting or staining.
No need to alter your batter or temperature - bake as usual.
Cleanup is a breeze.
Lightweight and perfect for a camper or RV.
Storing is easy - although they do not easily nest, no special attention is required and they retain their shape.

20-HOLE SILICONE CAKEPOP MOULD

Design A

Packed in Box, come with 25 cake pop sticks (7cm)

Makes 20 cake pops with 40mm diameter

Size : 230*185mm

Design B

Packed in Box, come with 25 cake pop sticks (7cm)

Makes 20 cake pops with 40mm diameter

Size : 230*185mm

8-Hole Silicone Cukepop Mould

Packed in Box, come with 16 cake pop sticks (10cm)

Makes 8 cake pops with 40mm diameter

Size : 196*120mm

Cake Pop Sticks

Material : Food Grade Paper

Size : Diameter 35mm
Length 150mm

How to make cake pops

Ingredients (makes approximately 40 pops)

2 eggs
3/4 cup (190 ml) sugar
1/4 cup (60 ml) sunflower oil
1/4 cup (60 ml) warm water
1 cup (250 ml) cake flour
30g cocoa powder
1 tsp (5 ml) baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
40 cake pop sticks
1 chocolate
Decorations of your choice

Method

1. Preheat the oven to 180°C.
2. Grease and flour both halves of the cake pop mould. If you don’t do this, the cake pops will stick to the mould.
3. In a large bowl, whisk together the eggs, sugar, sunflower oil and water until thoroughly combined.
4. Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt and add them to the egg mixture. Mix until combined.

5. Place the bottom half of the mould (the one without the holes) onto a baking tray. With a 1/2 Tbsp measure, scoop the batter into the holes so they’re about 3/4 full.
6. Secure the top and bake for about 15 minutes on the baking tray. The tiny holes at the top will let the steam out while baking.

7. When the pops are done, leave them to cool in the silicone mould before removing them. I put mine in the freezer for about half an hour, as this makes them easier to coat.

8. Temper your chocolate. Dip one end of the cake pop sticks into the chocolate and insert them into the cake pops. Allow them to set in the fridge for 5 minutes.

9. When the sticks have been secured, you can dip the cake pops in the chocolate to coat them and then sprinkle with decorations. Mine dried upside down on a platter but you can also stick the pops in polystyrene to dry upright.

Shop Policies :

- We are not responsible for any lost / damage items if you opt for normal mail. Therefore, we highly recommand you to choose for registered mail.

- We do quality checks before sending out your item, if box/seal is opened, does not mean the item is used.

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https://www.facebook.com/Mybakeday

Visit my English version baking tips and recipe :

http://mamainkitchen.blogspot.com/

Visit my Chinese version baking tips and recipe :

http://lemoninkitchen.blogspot.com/